New Update
| Main ingredients | Banana flower, Turmeric powder, Onion, Green chillies, Ginger, Garlilc, Mustard oi, Potatoes, Fried peanuts, Fresh coconut, Fresh coriander leaves, Bhaja masala, Dried breadcrumbs, Corn flour, Kasundi mustard, Tomato ketchup |
| Cuisine | Bengali |
| Course | Snack |
| Prep time | 1-1.5 hours |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- 1 medium banana flower (kelphul/mocha), stems separated, cleaned and soaked in water
- Salt to taste
- ¾ teaspoon turmeric powder
- 1 medium onion, roughly chopped
- 2-3 green chillies
- 1 inch ginger, roughly chopped
- 4-5 garlic cloves
- 3 tablespoons mustard oil
- 1 teaspoon cumin seeds
- ½ teaspoon coriander powder
- ½ teaspoon red chilli powder
- ¼ teaspoon cumin powder
- 4 medium potatoes, boiled, peeled and mashed
- ¼ cup fried peanuts
- 2 tablespoons chopped fresh coconut, fried
- A pinch of sugar
- 2 tablespoons chopped fresh coriander leaves
- 2 teaspoons bhaja masala
- 1 cup dried bread crumbs + for coating
- 2 tablespoons corn flour
- Oil for deep frying
- Kasundi mustard to serve
- Tomato ketchup to serve
- Onion rings to serve
Method
- Drain the banana flowers and finely chop them. Transfer into a pressure cooker. Add 1½ cups water, salt and ½ teaspoon turmeric powder and mix well. Cover and cook under pressure for 2-3 whistles.
- Open the cooker once the pressure has reduced completely. Drain the banana flowers.
- Put the onion in a blender jar, add green chillies, ginger, garlic and ½ cup water and blend to a fine paste.
- Heat mustard oil in a non-stick pan, add cumin seeds and let them change colour. Add the blended paste, mix well and saute for 1-2 minutes.
- Add remaining turmeric powder, coriander powder and red chilli powder, mix well and saute for 1-2 minutes. Add cumin powder, mix well and saute for 1-2 minutes. Take the pan off the heat and allow to cool slightly.
- Take potatoes in a large bowl, add the cooled mixture, cooked banana flowers, fried peanuts, fried coconut, sugar, salt, coriander leaves and bhaja masala and mix well. Add dried bread crumbs and mix till well combined. Divide this mixture into equal portions and shape each portion into an oval cutlet. This is a chop.
- Spread breadcrumbs on a plate for coating.
- To make the slurry, take corn flour in a bowl, add salt and ½ cup water and whisk till well combined.
- Dip each chop in the slurry and coat with the breadcrumbs and place them on a plate. Place this in the refrigerator for 30 minutes.
- Heat sufficient oil in a kadai. Gently slide in the chops, a few at a time, and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange the chops on a serving plate, serve hot with kasundi mustard, tomato ketchup and onion rings.
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